Solid tops

[21TonyK]

I'm probably on my own with this (bit like washing tea bags) but any observations appreciated...

My first proper kitchen job the stoves were solid tops and when I was training that it what we used. I have really missed the flexibility and having a 5 burner gas top at home I am very tempted to get a piece of thick steel or even cast iron made to create a solid top stove at home. The only concerns are radiated heat melting the controls on the front (replace with proper stainless ones first) and the possibility of heat retained by the top affeteing the burners undermeath. All metal of course but don't want to destroy it and burn the house down.

Any comments?

[21TonyK]

anonymous said:

[redacted]

Not allowed commercial kit in my home kitchen anymore anything remotely industrial is relegated to the garage. A removable top is acceptable to Mrs21 as even she prefers cooking on them.

[JimM169]

Have you looked into how much it will weigh. Guessing a piece of still big enough for a 5 burner hob and thick enough to not to warp is going to weigh a fair chunk and not something you'd be wanting to move very often.

I'd be interested to know how they give more flexibility, I've seen hot plates in professional kitchens on TV and always wondered why they favour them. We've got an Aga and I hate the hot plates, when and if we ever get round to renewing our kitchen a proper gas burner hob will be top of the list!

[21TonyK]

JimM169 said:

Have you looked into how much it will weigh. Guessing a piece of still big enough for a 5 burner hob and thick enough to not to warp is going to weigh a fair chunk and not something you'd be wanting to move very often.

I'd be interested to know how they give more flexibility, I've seen hot plates in professional kitchens on TV and always wondered why they favour them. We've got an Aga and I hate the hot plates, when and if we ever get round to renewing our kitchen a proper gas burner hob will be top of the list!

I'm guessing 8mm is probably about the limit as that comes out at about 15 kilos which is fine. The flexibility is in the range of temperatures (a proper solid top only has a single central burner), this means the centre is hot for boiling or searing while closer to the edges is for warming and everything else is in between. I like that way of cooking but the big advantage for me is having room for more than one large and four small pans, on a solid top 580x440mm I can squeeze a lot more and using multiple burners underneath vary the temps.

The disadvantage is you are heating a massive lump of metal, not just the pans so can be very inefficient for small volume cooking. Plus, the heat loss from the top means the kitchens likely to get a tad warm!

[sherman]

Only time I used a solid top stove was at college. Used to hate lighting it as the only way was with a taper and reach down to the massive gas ring burner under the removeable bullseye in the centre of the stove.
Used to burn myself everytime I lit it.

[21TonyK]

sherman said:

Used to burn myself everytime I lit it.

Not much hair on your hands (or forearms!). I suspect nowadays the H&S bunch ensure they are pre-lit for students.

I (very recently) actually had someone tell me the bottom shelf in an oven was too low to use as it could cause back injury and the top shelf in a combi was too high to be safe!

They didn't last long.

[ecsrobin]

I have something similar to this which I use on the stove does the job well, perfect when cooking a fry up for many.

NutriChef Cast Iron Reversible Grill Plate - 18 Inch Flat Cast Iron Skillet Griddle Pan For Stove Top, Gas Range Grilling Pan w/ Silicone Oven Mitt For Electric Stovetop, Ceramic, Induction. https://www.amazon.co.uk/dp/B081283QJ7/ref=cm_sw_r...

[21TonyK]

Thats what I am thinking, just covering the whole top. I think I'm just going to order it, its only 70 quid. Just posted in case someone had tried it and burned their kitchen/house down!

[Jockinthebox]

Wouldn’t the gas flames try and escape up the sides of a slab of cast iron? Flat tops in professional kitchens are never totally solid, normally 2 pieces and the bulls eye.
I’ve tried similar on an industrial gas BBQ and it wasn’t great TBH.

[thebraketester]

Are the commercial solid tops electric? I can help but thinking that putting a huge plate of stainless steel on top of gas burnes would be quite inefficient.

[ecsrobin]

Jockinthebox said:

Wouldn’t the gas flames try and escape up the sides of a slab of cast iron? Flat tops in professional kitchens are never totally solid, normally 2 pieces and the bulls eye.
I’ve tried similar on an industrial gas BBQ and it wasn’t great TBH.

It’s no different than putting a pan on there. As it covers 2 hobs you can have one lower and one higher if required to keep food warm. Been using mine that I inherited over 2 years with no issues.

[21TonyK]

thebraketester said:

Are the commercial solid tops electric? I can help but thinking that putting a huge plate of stainless steel on top of gas burnes would be quite inefficient.

Very inefficient unless you are using more of the top than you would with the burners uncovered. Its not the sort of thing I would use every day but on a Sunday, doing decent lunch for several people or at Christmas or just when I am doing something a bit more complex. Might be a few extra quid in gas but TBH probably a fraction of the overall cost of cooking.

For doing scrambed eggs...

[21TonyK]

anonymous said:

[redacted]

You jest but all my sous vide stuff and fryer are in there already!